Creamy Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Enjoy a velvety, flavorful bowl of creamy tomato basil soup that balances the rich tang of ripe tomatoes with the aromatic freshness of basil. Enhanced with protein-packed cannellini beans and nonfat Greek yogurt, this soup offers comforting warmth and a satisfying texture perfect for any meal.

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NUTRITION

358kcal
Protein
34g
Fat
5.5g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Diced Tomatoes (240g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1 cup Vegetable Broth (240g)

1/2 cup Cannellini Beans (125g)

3/4 cup Nonfat Greek Yogurt (170g)

1/4 cup Fresh Basil, chopped (5g)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the diced tomatoes and vegetable broth to the saucepan. Bring to a simmer.

  • 4

    Stir in the cannellini beans and let the soup simmer for 5-7 minutes, allowing the flavors to meld.

  • 5

    Remove the saucepan from heat and stir in the nonfat Greek yogurt until the soup achieves a creamy consistency.

  • 6

    Mix in the freshly chopped basil and season with salt and pepper to taste.

  • 7

    Using a hand blender, carefully blend the soup until smooth, or leave it slightly chunky if preferred.

  • 8

    Warm through briefly on low heat if needed, and serve immediately.

Creamy Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tomato Basil Soup

Enjoy a velvety, flavorful bowl of creamy tomato basil soup that balances the rich tang of ripe tomatoes with the aromatic freshness of basil. Enhanced with protein-packed cannellini beans and nonfat Greek yogurt, this soup offers comforting warmth and a satisfying texture perfect for any meal.

NUTRITION

358kcal
Protein
34g
Fat
5.5g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Diced Tomatoes (240g)

1/4 medium Onion (40g)

1 clove Garlic (3g)

1 tsp Olive Oil (5g)

1 cup Vegetable Broth (240g)

1/2 cup Cannellini Beans (125g)

3/4 cup Nonfat Greek Yogurt (170g)

1/4 cup Fresh Basil, chopped (5g)

Salt and Pepper, to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.

  • 3

    Add the diced tomatoes and vegetable broth to the saucepan. Bring to a simmer.

  • 4

    Stir in the cannellini beans and let the soup simmer for 5-7 minutes, allowing the flavors to meld.

  • 5

    Remove the saucepan from heat and stir in the nonfat Greek yogurt until the soup achieves a creamy consistency.

  • 6

    Mix in the freshly chopped basil and season with salt and pepper to taste.

  • 7

    Using a hand blender, carefully blend the soup until smooth, or leave it slightly chunky if preferred.

  • 8

    Warm through briefly on low heat if needed, and serve immediately.